Passover Menus?

[kgraham]

I am in serious need of inspiration.....

Anyone willing to post either their Seder menu or menus for the week of Passover (or both!) to give me some ideas?

I really need to get working on this so I can get my grocery shopping done, but for some reason this year I'm dragging my feet. :o

[oct2189]

Have you seen the Bon Appetit assortment of menus?

http://www.bonappetit.com/recipes/menus/passover_menu_guide

Some of the dished look great!:)
Good Luck!

[tbb113]

Jill -
thanks for posting that link. I've been looking for a dessert for the seder and I think I found it (the one from the last menu - chocolate orange honey cake :))

My mother is cooking for the seder this year and she usually makes the same thing

Chicken soup with matzo balls
chopped liver
gefilte fish (store bought)

Brisket
Turkey

Tzimmes
Matzo farfel kugel
broccoli

chocolate covered matzo
fresh fruit
my dessert contribution

Are you looking for every day ideas or seder specific?

[kgraham]

Thanks for the link, Jill! I've been browsing recipes and menus on epicurious but I hadn't come across that particular list of menus. Lots of good ideas there.

I think I have our seder figured out. It is small (just me and DH) so once I sat down to think about it, it was pretty easy to come up with a few things to make: green salad, overnight brisket, cauliflower & leek kugel, passover brownies. We'll have some store-bought gefilte fish with the salad to keep with tradition.

The rest of the week is really what I'm struggling with. There are a few things we make every year because we enjoy them, but I also like to try a few new things to keep it interesting. So far I've got Chicken Afritada as something new and Matzo Farfel & Cheese and Spinach & Mushroom Fritatta as repeats. Just a few more dinners to figure out.....

[Lauren]

I was asked to bring a veggie casserole and am at a total loss for ideas. I'm assuming someone is already making a kugel. Any suggestions? :confused:

[kgraham]

Well...this is called "kugel", but I actually think it is more like a vegetable casserole. This is one of my favorite Passover dishes.

Cauliflower-Leek Kugel with Almond-Herb Crust
Bon Appétit | April 2005

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

Yield: Makes 8 servings

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted matzo meal
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped


Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

[cocoa'smom]

Well...this is called "kugel", but I actually think it is more like a vegetable casserole. This is one of my favorite Passover dishes.

Cauliflower-Leek Kugel with Almond-Herb Crust
Bon Appétit | April 2005

Coarsely mashed vegetables are the main ingredients in this utterly surprising — and irresistible — kugel.

Yield: Makes 8 servings

8 cups cauliflower florets (from 2 medium heads of cauliflower)
6 tablespoons olive oil, divided
4 cups coarsely chopped leeks (white and pale green parts; from 3 large)
6 tablespoons unsalted matzo meal
3 large eggs
1/2 cup chopped fresh parsley, divided
1/2 cup chopped fresh dill, divided
1 1/2 teaspoons salt
1/2 teaspoon coarsely ground black pepper
1/3 cup almonds, toasted, chopped


Cook cauliflower in large pot of boiling salted water until tender, about 10 minutes. Drain; transfer to large bowl and mash coarsely with potato masher.

Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Add leeks and sauté until tender and just beginning to color, about 5 minutes. Add leek mixture to cauliflower. Mix in matzo meal. Beat eggs, 1 tablespoon parsley, 1 tablespoon dill, salt, and pepper in small bowl to blend; stir into cauliflower mixture.

Brush 11x7-inch baking dish with 1 tablespoon oil. Spread cauliflower mixture evenly in prepared dish. Mix almonds, remaining 7 tablespoons parsley, 7 tablespoons dill, and 2 tablespoons oil in medium bowl to blend. Sprinkle evenly over kugel. (Can be made 8 hours ahead. Cover and chill.)

Preheat oven to 350°F. Bake kugel uncovered until set in center and beginning to brown on top, about 35 minutes. Let stand 10 minutes.

I was about to ask you to post this. It sounds great - thanks

[RiverFarm]

That does sound great; I just saved it. The kids may complain because it's not part of our usual tradition, but I'm going to try it this year!